Pie number 49. Oh boy, we are SO close to finishing the year! This pie went to my big brother, Mike, for his birthday! Mike is a big fan of cheesecake, so I thought it would be right up his alley. This recipe comes from Southern Living, and I’ve made it in the past and it was a big hit. Cream cheese is good in pretty much anything, but put it with a sugary sweet filling and top it with pecans and you’ve got yourself a winner!
Pecan Cheesecake Pie
Ingredients1 recipe for a single pie crust 1 (8-oz.) package cream cheese, softened 4 large eggs, divided 3/4 cup sugar, divided 2 teaspoons vanilla extract, divided 1/4 teaspoon salt 1 1/4 cups chopped pecans 1 cup light corn syrup
Fit piecrust into a 9-inch pie plate. Fold edges under, and crimp.
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
:: Carrie ::